Artisanal Tiramisu
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.Com

ingredients list

Cake / Biscuit Options *
* Comments
  • Yield: 1 Pound / 454 grams Total
  • Baked in bread pan and sliced into thirds, horizontally.
Mascarpone Filling
  • 1/3 cup (60g) powdered sugar
  • 2 large (110g) large fresh eggs
  • 227g mascarpone cheese *
  • 225g heavy cream
* Comments
  • To ensure safe consumption, apply a water-bath based pasteurization technique to the eggs before using in the mascarpone filling.
Coffee Syrup
  • 1.5 cups (325mL) espresso coffee
  • 1 teaspoon (5mL) vanilla extract
  • [Optional] 1 tbsp (15ml) dark rum
Miscellaneous
  • Dark Chocolate chunks (for shavings)
  • Cocoa Powder
Step 1: Making the Marscapone
Mix together mascarpone ingredients in the following order: eggs, then sugar, then cheese, then cream.  Taste and adjust sweetness level with more sugar if needed.  Set aside to chill.
Step 2: Making the Coffee Syrup
In a bowl, mix together coffee syrup ingredients and adjust for seasoning and alcohol flavouring (if using).
Step 3
Using the same bread pan used for baking the cake, line with plastic wrap thoroughly to ensure all gaps are sealed and plenty of plastic wrap hangs over the edges.  This excess wrap will be used to seal the cake.
Step 4
Layer in order the following ingredients: 1/3 of mascarpone filling, then a dusting of cocoa powder, then 1 piece (i.e. layer) of cake, then soak cake with 1/3 of coffee syrup.  Repeat procedure two more times until all ingredients are used up; last layer should be soaked cake.
Step 5
Fold over excess plastic wrap encasing the entire cake in the bread pan, place in refrigerator with a weight on top and set for 24 hours.  Remove after 24 hours, flip out of pan top-side down and remove plastic wrap.
Artisanal Tiramisu

Chocolate shavings and a dusting of cocoa powder are a classic garnish.